Makhani Kofta

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Malai kofta also known as Makhani  kofta is a very popular and most preferred dish in vegetarian dining, it originally is dated to the Mughal Empire. The Mughals for some centuries ruled over India, while I am sure as they carried some recipes and spices from India  they also left a great impact on the way certain dishes are cooked  here. The dish was likely experimental,which in all likelihood was done by the royal chefs who experimented with different ingredients and different techniques.

Malai (makhani) ,is cream or butter in English, so basically this dish is the amalgamation of different flavors, which will tantalize your taste buds, The Kofta are made of vegetables or paneer balls,so basically the gravy is made in a very rich creamy sauce in which these dumplings are dipped .

Traditional cooking or traditional  cooks will use Paneer in a creamy sauce along with nuts, vegetables and Indian spices. I have adopted the middle ground as we like the Makhani Kofta sweet at the same time bit savory. I picked up this Recipe during lockdown as hotels and restaurants were closed, many like me took to cooking, some gave up after life turned to normal  and some like me decided to pursue the love of cooking. This Makhani Kofta Recipe is well received at my home and I thought it would be a good Recipe to share for those who prefer vegetarian Food. So do give a try and let me know how it turns out for you. One more suggestion If possible use freshly made spices for the Recipe, your dish will elevate to next level

MALAI KOFTA IN EASY  STEPS. : 1. Prepare ingredients  before hand to save time prepare the pastes the night before like onion and cashew paste,tomato puree, Ginger garlic paste. Boiling the Potatoes and keeping it ready. [Potatoes are optional]

2. Mix the ingredients : Combine all the ingredients, like mashed Potatoes, crumbled paneer, spices and garam masala and cilantro, kneed the mix well,[if you find the mix soggy or too wet,add breadcrumbs ( To reduce gluten you can use use any substitute flour of your choice)]

3. Shape the Koftas or dumplings according to your like and shape.I prefer shaping them like patty as it is easy to turn in the pan and saves on time while frying.

4. Make the sauce, add the Koftas and simmer for sometime, garnish well serve with your favorite bread.

Makhani Kofta

Recipe by Lina@tikkazndcurriez. Course: Blog, Main, Brunch, DinnerCuisine: Indian, MughlaiDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

435

kcal

Total time

40

minutes

Traditional malai-kofta recipes require ingredients like Paneer(Cottage Cheese),vegetables, different nuts,cherries and spices The Koftas are usually made by mixing the ingredients together, shaping them into small balls or Patty’s and deep frying them.
The Creamy malai sauce is made separately by cooking together cream,butter and spices
There are now many variations of this beautiful recipe,spread across all over India, some popular versions are Punjabi which is on the sweeter,creamier side Or the Hyderabadi which is in creamier, spicier sauce or their cousin version Kashmiri which is very creamier and very mild.

Ingredients
Ingredients for the Dumplings Or Kofta :

• Paneer (Indian cheese) : 250 grams.(mashed or grated)

• Potatoes : 2 medium, boiled and mashed.

• Onions : 1 finely chopped.

• Ginger: 1 inch piece nicely grated

• Garlic : 4 to 5 pods,finely cut

• Green chilies or red chili powder: According to your preference. And the heat you require.

• Cilantro: 1 to 2 twigs finely chopped.

• Breadcrumbs :1/4th cup(optional if you find your mix too moist or you want to add more thickness to the Paneer Dumpling)

• Lemon juice : 1/2teaspoon Or you can use white vinegar.

• Garam masala powder: 1 teaspoon (TSP) : It’s an all spice powder easily available in any Indian Grocery store or even in Costco.

• Cardamom powder : 1/2teaspoon.

• INGREDIENTS FOR THE SAUCE OR GRAVY :

• Onions : 2 medium, finely chopped.

• Tomatoes: 1/2 bowl finely chopped OR 1 cup pulp (Use nice red Tomatoes or the pulp and the mix will be sour in taste)

• Fresh Ginger-garlic paste : Made from 1/2inch ginger and 5 to 6 pods of garlic.

• Cream : 3/4th cup.

• Garam masala powder : 1TSP (teaspoon)

• Cumin powder :1TSP
  

• Coriander powder : 1TSP

• Red chili powder: 1TSP
  

• Kasuri methi : (Dried Fenugreek leaves easily available in any Indian Grocery store or Costco) – 1TBSP (tablespoon)

• Salt : To taste.

Directions

• FOR THE KOFTAS : STEP 1
• In a bowl mix all the ingredients for the kofta beginning with the mashed paneer.
• Then add the mashed potatoes, this step is optional if you want to make the koftaz more puffy.
• Now add all the powdered masalas or herbs and mix.(I prefer making my own homemade masalaz, you can use the brands you have been using or make fresh garam masala at home for more enhanced taste.)
• Add the bread crumbs to the above mix. This step is optional, if you find the mix to wet to shape.or you can use all purpose flour.
• Apply oil to your hand while you shape the koftas, once done refrigerate it for about half an hour before heating to make it firm.
• Let’s proceed to prepare the ingredients: 1st step is to Heat the pan over medium heat and add oil or butter according to your choice.
• When the oil becomes hot add the onions, stir them nicely to make them Golden brown or you can keep them translucent.
• Once that is done add the Ginger-garlic paste and add all the spices to it,and give a nice mix for about a minute.
• At this stage, add the chopped tomatoes or the tomato puree or pulp you have made and saute till all the ingredients mix well.
• Once the gravy has started thickening, add little water and cover it And let it simmer for all the ingredients to come together and blend well.
• Now add the spices and the heavy cream, add the salt , adjust the taste and consistency. Simmer the gravy for another 5 minutes.
• Your homemade Makhani Kofta is ready to be served with hot Naan roti or Chapati, Do not forget to garnish with a dollop of cream and cilantro. You can additionally add grated cheese like me to make the dish more cheesier.
  More the Cheese more the merrier.

Notes

• It’s important to use fresh ingredients. Especially the paneer(Indian cheese)
• There are many variations to this recipe, I have come to make the recipe this way as it perfectly suits the taste bud of my family. You can adjust the taste,the spicy elements or the tangy sweet accordingly.
• Though the recipe is made by making Paneer dumplings, you can create variations to it by using Tofu too.
• To make it vegan replace Paneer with Tofu or Soy Cheese and use non dairy milk to make the milk gravy.
• To make it low fat use low calorie Paneer and Cream.

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